What does adding oil to bread dough do?

Adding oil to bread dough serves several purposes. It softens the dough, making it easier to knead and shape. Oil also enhances the dough's ability to retain moisture and gas pockets, resulting in a lighter texture. Finally, oil imparts flavor and richness to the baked bread.

Does olive oil stop dough from rising?

No, adding a small amount of olive oil to bread dough does not prevent the dough from rising properly. The oil helps make the dough more pliable and can enhance flavor and texture. Too much oil may slow rising time slightly but will not significantly inhibit yeast activity and dough rise. A tablespoon or two per loaf is usually sufficient.

What is the best oil for sourdough bread?

The best oils for sourdough bread are lighter, neutral-flavored oils that won't overpower the sourdough taste. Good options include canola, vegetable, grapeseed, or light olive oil. Avoid heavier oils like extra virgin olive oil or nut oils as they can impart too strong a flavor for the subtle sourdough tang. A tablespoon or two per loaf allows the sourdough flavor to shine.

Adding Olive Oil To Sourdough: Baking with a Fruity Twist

Ingredients

Scale

500g bread flour
350g water
100g mature sourdough starter
10g salt
2 tbsp olive oil (use a fruity extra virgin olive oil)

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Instructions

Combine the bread flour, water, and mature sourdough starter in a large bowl. Mix well until combined into a shaggy dough.
Cover and let rest for 30 minutes. This autolyse allows the flour to fully hydrate.
Add the salt and olive oil. Knead the dough for 5-7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl. Cover and let proof at room temperature for 4-6 hours until doubled in size.
Turn out the dough onto a clean work surface. Gently shape into a round boule.
Place seam side up in a floured proofing basket or towel lined bowl. Cover and proof for another 60-90 minutes.
Preheat oven to 450°F. Place a cast iron dutch oven with lid in the oven as it heats up.
Carefully turn out the dough into the hot dutch oven. Score the top with 1/4 inch cuts.
Bake covered for 30 minutes. Uncover and bake 10 more minutes until deep brown.
Let cool before slicing to enjoy your fresh olive oil sourdough!

Author: Natasha Krajnc
Prep Time: 5 hrs 55 mins
Cook Time: 40 mins
Category: bread